Page Links

Wednesday, November 26, 2014

Orange Mawa Cake is a rich, eggless dessert, very rich in
orange flavor and Mawa lends a rich and a caramelized milky taste. I love the
combo of orange and Mawa .It is absolutely delicious. . I love baking with
fresh fruits, like their fresh flavours.

Already posted few cakes & muffins
with fruits . I used two whole oranges which give it a fiercely fruity flavor
and deep orange color . Tutti-frutti and cashew made for a great mouth-feel and
a true tasting pleasure. It’s a feast for the eyes as well as the tongue and
fulfilling at the same time.This cake came out that is very soft, moist and
delicious and Perfect tea time snack!

Friday, November 7, 2014

Fruit Cake is one of the most popular desserts which have
tantalized the taste palates. Fresh Fruit gateau made with light fluffy vanila
sponge cake soaked in orange syrup, filled with fresh seasonal fruits and
topped with whipped cream Fruit& Garnished with delicious chocolate curls.I made this cake for my Hubby's Birthday-who is very fond of dessert sand cakes. The
lip-smacking bite of this cake turned out extremely soft, light and fluffy. It
is a refreshing and absolutely delectable cake.

If making curls from a solid 2-inch chunk of chocolate,
place it on a microwaveable plate and microwave it on low power for 5-second
intervals until it is barely warm.

3. Use a vegetable peeler to make chocolate curls. Just run
it over the edge of your chocolate. . For narrower curls, use the side of the
bar.

4.Lift any curls with a wooden skewer to avoid making
fingerprints in the chocolate. Use immediately or place a single layer on paper
towels in a storage container. Cover and store at room temperature orRefrigerate the curls until ready to use.

Friday, October 31, 2014

Mixture is a salty, spicy favorite snack for everyone In
home we make Mixture at home with all the usual ingredients and a couple of our
own additions. . . The main components are the Boondi and Omapodi. The other
components like Aval, Peanuts, Pottu Kadalai, Curry Leaves along with red
chilly powder, salt and asafoetida etc are added for enhanced taste.

Ingrediants

Besan- 4 cups

Rice flour – 2 cups

Maida – 1 cup

Cashew nuts – 100 gms

Groundnuts – 150 gms

Fried gram – 100 gms ( pottu kadalai)

Aval – 100 gms

Butter – 6 tsp

Fresh curry leaves – hand full ( washed and dried)

Chilly powder – 1tsp or as pertaste

Salt- 1 ½ tspor as
per taste

Asafoetida – 1 Tsp

Oil – for deep frying

OMAPODI PREPARATION

Ingrediants

Besan – 2 cups

Rice flour – ½ cup

Salt – 1/4tsp

Butter or ghee – 2 Tsp

Oil – for deep fryingMethod:

Mix besan , rice flour,salt withwater and make it into
a thick paste likebatter but a soft
one.

Heat the oil in the kadai. Take thesev press and fill it till 3/4th.Meanwhile
heat oil - To check if the oil is hot, pinch a small piece of dough and drop it
in oil if it immediately comes to top then the oil is ready.

Now start pressing it into the hot oil by making circles.
Fry it untill it is golden yellow and crispy. Crispy Omapodiis ready

BOONDHI PREPARATION

Ingredients

Besan ( Gram flour) – 2 cup

Rice flour –1/2cup

Salt – 1/4 tsp

Baking powder – 1 pinch (optional)

Butter – 2 tsp

Method:

Mix besan , rice flour,a pinch of baking powder & and 1/4 tspsalt in water and make it into a thick but
pouringbatter.

Pass them into a special boondhi ladle .Rub the batter
evenly and quickly through the holes with a spoon.

It will fall in fine round beads.Now and then move them gently with a
perforated spoon.Deep fry till it is
golden yellow in color.Remove it form
the oil with the help of a perforated spatula.Allow the excess oil to get drained on a kitchen tissue paper. Repeat
the process till all the batter is over.

Now set aside boondhi and omapodi .

Sweet diamond Thukada Preparation:

Ingredient:

Maida – 1 cup

Butter – 1 tsp

Salt – 1 pinch

Sugar 2 tsp (powdered)

Water – to need the dough

Procedure

Mixall purpose flour
with salt , sugar, butter and water and make it into a dough softer in
consistency than roti dough.

Roll it in to a chapathi ( little thick), cut it into small
diamond pieces and deep fry it immediately. If the dough stays for long thukada
will become hard. Sweet thukadas are ready. Set aside and allow it to cool.For Mixture:

In a dry pan just fry the fried gram for about 5 minutes
without applying oil.

Again deep fry groundnuts, cashew nuts, aval and curry
leaves one by one.Allow the oil to
drain well in a kitchen tissue before mixing it along with boondhi and omapodi.

Now mix the chilly powder along with salt and asafoetida.

Now in a big pan first put the bondhi,then crushed omapodi,the fried nuts and aval- curry leaves fry and
on the top put the chilly-salt powder mixture and throughly mix everything from
top to bottom so that the chilly- salt powder spreads evenly.